The key point is that cost control and management are relatively easy. The catering industry earns hard money, and the cost of manpower is cheap, so the profit will naturally go up.

When it comes to finance, people will think of bookkeeping and accounting. When it comes to hotel financial management, everyone will also think that it is the business of the financial planning department and has nothing to do with other departments. The financial management of modern restaurants is the core of hotel management. Any department and any person have a relationship with financial management. Every link involving the flow of hotel funds, from procurement to processing, to sales, to the withdrawal of funds, to procurement, is permeated with financial management.

for financial institutions in the catering industry, they are generally formulated according to the scale, grade and internal management needs of enterprises, and there is no fixed and unchangeable model. The finance department of most catering enterprises consists of five parts: accounting, auditing, cashier, procurement and supply (warehouse), and the chief financial officer is directly in charge of the finance department and its procurement and supply; The finance department is directly led by the general manager.